Crock Pot Swedish Meatballs

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Crock Pot Swedish Meatballs are one of the easiest Slow Cooker Recipes that I have pulled together in quite a while. Using a quick freezer shortcut cuts down on prep time, leaving you with cozy comfort food without extra work in the kitchen. We love serving them over egg noodles and spooning plenty of the rich, creamy sauce over the top.

This slow cooker Swedish meatballs recipe comes together with simple staples you probably already have on hand. It is the shortcut version I make on busy days when starting with a frozen bag makes getting dinner ready easier for me. If you prefer to prepare everything from scratch, my Classic Swedish Meatballs Recipe is closer to the traditional dish.

Pinterest graphic featuring Crock Pot Swedish meatballs in the slow cooker and served over noodles with the text “Easy Slow Cooker Dinner.”

Crock pot Swedish meatballs usually make an appearance closer to the holidays in my house, but I really craved them last week. When I announced there would be meatballs for dinner, my husband was expecting my recipe for the Best Spaghetti and Meatballs or these Slow Cooker Sweet and Sour Meatballs. He was really happy when it turned out to be Swedish meatballs.

Table of Contents

Crock Pot Swedish Meatballs

The taste of this dish is savory and mild rather than heavily spiced. Mushroom soup and beef stock form the gravy, while onion soup mix and steak sauce add more depth, and seasonings round out the flavor without overpowering the other ingredients.

Sour cream adds a smooth finish and a slight tang that balances the savory ingredients. Unsalted or low-sodium soup and stock are used because several of the other ingredients already contain plenty of salt. The finished gravy has enough body to coat the meatballs and noodles without an additional thickener.

Timesaving Tips and Variations

Using store-bought meatballs is a great time-saver for this recipe, but a few other tips can help make this recipe easier and adjusted to your family’s tastes.

Use homestyle frozen meatballs rather than Italian-seasoned ones, which may compete with the flavor of the gravy.
Add the meatballs directly from the freezer. If you thaw them first, begin checking them earlier since they will heat more quickly.
Whisk the soup, stock, onion soup mix, steak sauce, and seasonings together the night before. Cover and refrigerate the mixture until you are ready to use it.
Use full-fat sour cream for the smoothest finish. Stir it in after cooking and avoid letting the gravy boil once it has been added.
Substitute frozen turkey or chicken meatballs if you prefer.
Add drained canned mushrooms or sautéed fresh mushrooms for more mushroom flavor.
Thin gravy with a small amount of beef stock if it becomes thicker than you prefer.

My last tip would be to taste the sauce before adding extra salt because the onion soup mix and steak sauce provide plenty of seasoning.

White bowl filled with creamy Swedish meatballs and egg noodles on a wooden tray with copper forks and a green gingham towel.

What to Serve with Swedish Meatballs

The rich gravy works best with simple sides that do not compete with its savory flavor. We serve it over egg noodles with a green vegetable. Choose one or two ideas based on what your family enjoys.

Since the main dish is already filling, there is no need to make several extras. I usually choose whatever requires the least attention while dinner finishes cooking. That way, everything is ready to go on the table at about the same time.

Frequently Asked Questions

What kind of frozen meatballs are best for Crock Pot Swedish meatballs?

Fully cooked homestyle beef meatballs work best with the seasonings in this recipe. Italian-style meatballs can be used, but their herbs may change the overall flavor. Frozen turkey or chicken meatballs are another option if your family prefers them.

Can I substitute the cream of mushroom soup?

Cream of chicken soup can replace the cream of mushroom soup, although the gravy will have a different flavor. Cream of onion soup is another option that will keep the sauce creamy. Choose a low-sodium variety when possible.

Why is the sour cream added at the end?

Sour cream can separate or become grainy when exposed to high heat for several hours. Adding it after the meatballs have finished cooking helps it blend smoothly into the gravy. Full-fat sour cream will give you the creamiest consistency.

How should leftover Swedish meatballs be stored?

Transfer the meatballs and gravy to an airtight container and refrigerate them within two hours. Store the egg noodles separately when possible so they do not soak up the gravy. Use the leftovers within 3 to 4 days and reheat them until thoroughly heated.

Crock Pot Swedish meatballs in creamy sauce served over egg noodles, with the slow cooker in the background.

Essential Kitchen Tools to Use

You only need a few basic kitchen tools for this recipe. Most of them are probably already in your cabinets. Set everything out before you begin so the short preparation goes quickly.

Hamilton Beach 6 Quart Set & Forget Programmable Slow Cooker Walfos Silicone Whisk,Stainless Steel Wire Whisk Set of 3 -Heat Resistant 480°F Kitchen Whisks for Non-stick Cookware,Balloon Egg Beater Perfect for Blending,Whisking,Beating,Frothing & Stirring,Black KooK Pasta Bowls, For Soups & Salads, Set of 4, 40 oz, White Mordimy Cotton 6 Pack Terry Kitchen Towels, 16 x 25 Inches Briout Rose Gold Silverware Set for 4, Flatware Cutlery Set 20 Piece

Ingredients for Slow Cooker Swedish Meatballs

This recipe uses a short list of freezer, pantry, and refrigerated ingredients. Choose fully cooked homestyle meatballs so the seasoning works well with the mushroom gravy.

Frozen Meatballs: Fully cooked homestyle beef meatballs work best.
Unsalted Cream of Mushroom Soup: Creates the thick gravy base.
Unsalted Beef Stock: Thins the condensed soup and adds more savory flavor.
Dry Onion Soup Mix: Provides concentrated onion flavor and additional seasoning.
A1 Steak Sauce: Adds a slightly tangy flavor that balances the creamy ingredients.
Garlic Powder and Black Pepper: Round out the other seasonings.
Sour Cream: Gives the finished gravy its smooth and creamy consistency.

Frozen homestyle meatballs, beef stock, cream of mushroom soup, sour cream, onion soup mix, steak sauce, garlic powder, and black pepper.

How to Make Crock Pot Swedish Meatballs

Add the cream of mushroom soup, unsalted beef stock, dry onion soup mix, A1 steak sauce, garlic powder, and ground black pepper to the slow cooker. Whisk the ingredients together until the condensed soup is fully blended with the stock and the mixture is smooth. Add the frozen homestyle meatballs. Gently stir until they are evenly covered with the sauce.

Side-by-side views of the sauce ingredients in a slow cooker and frozen meatballs stirred into the combined sauce.

Cover and cook on low for 5 to 6 hours or on high for 3 to 5 hours. Before serving, add the sour cream and stir until it is completely blended into the sauce. Serve over cooked egg noodles, mashed potatoes, or steamed rice.

Close-up of Swedish meatballs and egg noodles in a white bowl with creamy sauce spooned over the top.

If you’re planning dessert too, try my Pumpkin Spice Bundt Cake for an easy fall treat to serve after dinner.

Crock Pot Swedish Meatballs

Crock Pot Swedish Meatballs use frozen homestyle meatballs cooked in a creamy, savory mushroom sauce. Serve them over egg noodles, mashed potatoes, or rice for an easy family dinner.

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Course: Dinner

Cuisine: American

Keyword: Swedish meatballs

Prep Time: 15

Cook Time: 5

Total Time: 5 15

Servings: servings

Author: Lisa Kerhin

Equipment

Ingredients

10.75 ounce can unsalted cream of mushroom soup
2 cups unsalted beef stock
1 packet dry onion soup mix
2 Tablespoons A1 steak sauce
1 teaspoon garlic powder
½ teaspoon ground black pepper
28 ounce bag frozen homestyle meatballs
½ cup sour cream

Instructions

Add the low-sodium cream of mushroom soup, unsalted beef stock, dry onion soup mix, A1 steak sauce, garlic powder, and ground black pepper to a 5 to 6-quart slow cooker. Use a spatula to scrape all of the condensed soup from the can.
Whisk everything together until the condensed soup is completely blended with the stock. Scrape around the sides and bottom as needed so no thick portions of soup remain.
Add the frozen homestyle meatballs. Use a large spoon to gently stir them into the sauce until they are evenly coated.
Place the lid on the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 5 hours. The meatballs should be heated throughout when the cooking time is finished.
Add the sour cream just before serving. Stir slowly until it is fully incorporated and the sauce has an even, creamy consistency.
Spoon the meatballs and sauce over cooked egg noodles, mashed potatoes, or steamed rice. Serve while hot.

Notes

Recipe adapted from The Country Cook

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Tried this recipe?I hope you enjoy all the recipes I share with you, including this one! I hope you try it, enjoy it, comment and rate it, and share it with your friends and family!

Fall Flavors Week

It’s beginning to look a lot like Fall, at least with the recipes we’re sharing this week to celebrate all the flavors of the season. Thanks to Jolene, from Jolene’s Recipe Journal, for hosting this annual event!